Recipe courtesy of Molly Yeh

Steak Salad With Za’atar Chimichurri

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 2 to 4 servings
I absolutely adore the combination of za’atar with steak. Plus, serving this [for Mother's Day] is a deliciously subtle way of smashing the patriarchy — and I’m totally on board.


For the Chimichurri:

For the Steaks and Salad:


  1. Make the chimichurri: Combine the cilantro, mint, parsley, olive oil, vinegar, za’atar, jalapeño, lime juice, shallot and a pinch of salt in a blender. Puree, scraping down the sides as needed, until smooth with just a few small chunks remaining. Set aside or refrigerate for up to 3 days in advance.
  2. Prepare the steaks: Sprinkle the steaks all over with 1 teaspoon salt and a generous amount of pepper. Melt the butter in a large skillet over medium-high heat. Add the steaks and cook, flipping halfway through, until a nice golden crust has formed on both sides and the temperature registers 125˚ F (for medium rare) on an instant-read thermometer, 7 to 8 minutes total. Transfer to a cutting board and let rest for 3 to 4 minutes.
  3. Return the skillet to the heat and turn to medium. Add more butter to the skillet if it is dry and add the za’atar. Toast until fragrant, about 1 minute. Stir in the shallot and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the peas and sauté until tender but still crisp, 1 to 2 minutes. Transfer to a plate, leaving any remaining butter in the skillet.
  4. Mix the arugula and spinach together and place on a platter. Sprinkle with the avocado, radishes, peas and shallots. Slice each steak into thick pieces and place atop the salad. Drizzle with some of the chimichurri and serve immediately with the remaining chimichurri on the side.

Cook’s Note

Strip steak goes by many names: Look for New York strip, shell, top loin or Kansas City steak.